Name: Easy Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 4 cups vegetable broth; 1 can diced tomatoes (14.5 ounces); 1 teaspoon dried thyme; 1 teaspoon dried basil; Salt and pepper to taste; 2 cups mixed vegetables (green beans, peas, zucchini, or a frozen vegetable medley); Fresh parsley for garnish

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I grew up with a pot of simple vegetable soup bubbling on the stove whenever the weather turned cool or when I needed a no-fuss dinner that stretched a grocery budget. This version is straightforward, full of bright tomato and herb flavor, and it comes together in about 30 minutes. If you want the printable recipe card and nutrition notes, see the full Easy Vegetable Soup recipe on our site for an at-a-glance view.

Why you’ll love this dish

This soup checks a lot of boxes. It is quick to make, uses pantry staples and whatever veg you have on hand, and is naturally low in fat. Families appreciate it because picky eaters can pick their favorite pieces and leave the rest. It works for weeknight dinners, light lunches, or as a starter when you are feeding a crowd. Because it’s so adaptable, you can make it heartier with beans or grains, or keep it light and brothy for a low-calorie option.

The cooking process explained

You start by softening the aromatic vegetables to build flavor. Then you add garlic briefly so it does not burn. The broth and canned tomatoes make the base, while dried herbs add depth. Add quick-cooking mixed vegetables at the end and simmer until everything is tender. The whole process is hands-on for only a few minutes, then it simmers while you set the table.

What you’ll need

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth (use low-sodium if preferred)
1 can diced tomatoes (14.5 ounces)
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
2 cups mixed vegetables (green beans, peas, zucchini, or a frozen vegetable medley)
Fresh parsley for garnish

Notes: Use whatever mixed vegetables you prefer. If you only have fresh zucchini or green beans, add them toward the end so they stay tender-crisp. Swap in vegetable bouillon dissolved in water if you do not have ready-made broth.

Step-by-step instructions

Heat 2 tablespoons olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté until they soften, about 5 minutes. Stir occasionally so they do not brown.
Add the minced garlic and cook for 1 minute until fragrant. Be careful not to let it burn.
Pour in 4 cups vegetable broth and the can of diced tomatoes with their juices.
Stir in 1 teaspoon dried thyme, 1 teaspoon dried basil, and a pinch of salt and pepper. Taste later and adjust.
Bring the soup to a gentle simmer, then add the 2 cups mixed vegetables.
Let simmer for 15 to 20 minutes, until all vegetables are tender but not mushy.
Taste and adjust seasoning. Ladle into bowls and garnish with chopped fresh parsley.

Best ways to enjoy it

Serve the soup hot in wide bowls with a sprinkle of parsley. It pairs beautifully with crusty bread, grilled cheese, or a simple green salad for a complete weeknight meal. For a heartier plate, add a scoop of cooked quinoa or a handful of cooked pasta to each bowl. A drizzle of extra-virgin olive oil or a shaving of Parmesan adds richness when you want something more indulgent.

Storage and reheating tips

Cool the soup to room temperature within two hours, then refrigerate in an airtight container for up to 4 days. To reheat, warm on the stovetop over medium heat until bubbling, or microwave in a covered bowl stirring halfway through. If you want to freeze it, cool completely and portion into freezer-safe containers; it will keep for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat until the internal temperature reaches 165 degrees Fahrenheit for safety.

Helpful cooking tips

Sweat the onion, carrot, and celery over medium heat rather than browning them; this builds a clean, savory base.
Add salt gradually. Broth and canned tomatoes can contribute salt, so taste near the end before adding more.
If you prefer a creamier texture, blend a cup of the soup and stir it back in. Coconut milk or a splash of cream also works.
Use frozen vegetables to save prep time; add them straight from frozen and allow a few extra minutes of simmering.
For extra protein, stir in a can of rinsed white beans or cooked lentils in the last five minutes.

Creative twists

Turn this basic soup into different meals: add small pasta shapes or orzo for a more filling bowl, stir in a spoonful of pesto for herbal brightness, or finish with lemon zest for a fresh lift. For a squash-forward version, roast cubes of butternut and blend half the soup for silky texture; see inspiration from our butternut squash soup for ideas on roasting and warming spice pairings. You can also make it spicy with a pinch of red pepper flakes or smoky with a splash of soy sauce.

Common questions

How long does this soup take to make?

Active prep time is about 10 minutes. Total time is around 30 minutes from start to table, depending on how soft you like your vegetables.

Can I make this soup ahead for a crowd?

Yes. Make it a day in advance and refrigerate. Reheat slowly on the stove before serving. If you add pasta, cook it separately and combine just before serving so it does not soak up too much liquid.

Is this recipe vegan and gluten-free?

The recipe as written is vegan and naturally gluten-free. Ensure your vegetable broth does not contain gluten-containing ingredients if you need a strictly gluten-free dish.

Can I add beans or grains for more protein?

Absolutely. Rinsed canned beans like cannellini or chickpeas work well. Cooked farro, barley, or quinoa are also great additions; add them just before serving so they hold their texture.

How do I prevent the vegetables from getting mushy?

Add delicate vegetables like zucchini and peas toward the end of the simmering time. Keep the simmer gentle and avoid boiling aggressively once all the vegetables are in the pot.

Easy Vegetable Soup